Stuffed Fiesta Burgers

This recipe has been in my collection for quite some time now and I have no clue where it came from. But I do know that it is an extremely delicious burger.

The taco seasoning adds such wonderful flavor to the ground turkey and then you have the creaminess of the cheese in the middle. Such a great combination!

Stuffed Fiesta Burgers

Ingredients:

• 1 pound ground turkey
• 1 package taco seasoning, store bought or homemade
• 1/4 cup low fat chive and onion cream cheese, softened
• 1/3 cup cheddar cheese, shredded
• 2 hamburger buns

Directions:

1. In a small bowl mix cream cheese and cheddar cheese, set aside.
2. In a large bowl mix ground turkey and taco seasoning.
3. Shape into 8 thin patties.
4. Spoon about 1 heaping tablespoon of cheese mixture onto the center of four patties.
5. Top with another patty pinching the edges of the patties together to seal.
6. Cook patties your favorite way and toast buns if desired.

Enjoy!!!

Serves: 4
Calories: 444.0
Total Fat: 26.5g
   Saturated: 9.2g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 110.0mg
Sodium: 522.4mg
Potassium: 0mg
Total Carbs: 23.3g
   Dietary Fiber: 1g
   Sugars: 2.8g
Protein: 27.5g
Vitamin A: 5.7%
Vitamin C: 0%
Calcium: 14.2%
Iron: 18.2%
*The nutritional information will vary slightly depending on the brands you use.

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Pickle Dip

 If you are anything like me, you may wonder about this recipe. When I first came across it I believe my exact thoughts were "I like cream cheese, I like pickles, but together and with worcestershire, I don't know."

Since I am willing to give most new things a try I thought what the heck we will see what this tastes like. Besides I have all the ingredients on hand.

I am so glad I gave this recipe a try. It was absolutely delicious, I could not stop eating it. My husband thought it needed a bit of spice to it and suggested adding hot sauce. I was not sold on the idea of hot sauce, but some sort of spiciness might work. Then I remembered the Tabasco flavored pickles that are available and knew they would work great in this dip.

The Tabasco flavored pickles do not add a lot of spiciness, it is a very, very subtle spiciness. But it definitely makes the dip even better. I will, with out a doubt be making this dip again and again, but I will never make this dip with plain pickles again.

Pickle Dip

Ingredients:

• 8 ounces cream cheese, softened
• 1 cup chopped Tabasco dill pickles
• 1 teaspoon Worcestershire sauce
• 2 teaspoons pickle juice, from jar of pickle

Directions:

1. In a medium bowl combine all the ingredients.
2. Refrigerate until ready to serve.

Enjoy!!!

Notes:
If you can not find Tabasco dill pickles, add 1-2 tablespoons hot sauce with all of the other ingredients.

Serves: 4
Calories: 212.5
Total Fat: 20g
   Saturated: 14g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 60mg
Sodium: 1085mg
Potassium: 0mg
Total Carbs: 6.5g
   Dietary Fiber: 0g
   Sugars: 6.5g
Protein: 4g
Vitamin A: 12%
Vitamin C: 0%
Calcium: 4%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Ballet and Baseball.

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Strawberries and Cream Oatmeal

Growing up I hated oatmeal. I know hate is a strong word, but it shows how much I really disliked oatmeal. It was bland and tasteless and just not good.

Fast forward many a years and my parents introduced my girls to oatmeal and of course they loved it. So I decided to give oatmeal a try again, but this time instead of having it plain my parents were adding dried cranberries to it. Well, to my surprise with something in the oatmeal it was not too bad, in fact the more I ate it the more I liked it.

So now I am always looking for new ways to jazz up my oatmeal. This recipe was very good and very filling, but not too sweet. It was a perfect delicious way to start my day.

Strawberries and Cream Oatmeal

Ingredients:

• 1/2 cup old fashioned oats
• 1 cup water
• 1/4 cup non fat Greek yogurt
• 1/4 cup sliced strawberries
• 1 tablespoon honey

Directions:

1. Put oats and water in a bowl and microwave for about 2 1/2-3 minutes, or until the oats are cooked and water has been absorbed.
2. Stir the oatmeal and then add the yogurt, strawberries, and honey, stirring to combine.

Enjoy!!!

Serves: 1
Calories: 256.6
Total Fat: 3.2g
   Saturated: 0.5g
   Polyunsaturated: 1g
   Monounsaturated: 1g
   Trans: 0g
Cholesterol: 0mg
Sodium: 26.9mg
Potassium: 42.5g
Total Carbs: 49.6g
   Dietary Fiber: 4.2g
   Sugars: 21.3g
Protein: 11.2g
Vitamin A: 0%
Vitamin C: 81.5%
Calcium: 10.1%
Iron: 12%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Women's Health Magazine.

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Raspberry Lemon Coconut Cake

 I decided to make this cake for Easter and let me tell you it was a fabulous choice. This cake was moist and flavorful. The lemon buttercream was fresh tasting and paired so well with the raspberry preserves, not to mention the coconut that covered the entire cake. What a delicious cake!

The site I got this recipe from had a great tip on applying buttercream to the slippery layer of raspberry preserves. Instead of trying to spread it on which would not work very well, she piped it on; it worked very well. I used my #12 decorating tip, but you could use a plastic bag with the tip cut off.

The site also mentioned that she needed to go back and make another 1/2 batch of frosting to get the coverage of frosting she wanted, apparently she is a frosting fiend. I choose not to make the extra frosting, for several reason and I had just enough to finish this cake. I will admit I was a little worried while assembling the cake that I would not have enough, but in the end I had just enough frosting. So if you choose to make this cake, which I highly recommend you do, you will have to decided how much frosting to make.

Raspberry Lemon Coconut Cake

Ingredients:

Lemon Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk, room temperature
• 4 egg whites, room temperature
• 1 1/2 cups granulated sugar
• 2 teaspoons fine lemon zest
• 8 tablespoons unsalted butter, room temperature
• 1 1/2 teaspoons lemon juice, fresh

Lemon Buttercream

• 1 cup granulated sugar
• 4 egg whites
• 24 tablespoons unsalted butter, room temperature
• 1/4 cup + 2 tablespoons lemon juice, fresh
• 1 teaspoon vanilla extract

Other Ingredients

• 3/4 cup raspberry preserves, seeds strained out
• 1 1/2 cups sweetened shredded coconut

Cooking Directions

Lemon Cake

1. Place oven rack in the lower third of oven and preheat to 350 degrees. Coat two 8 inch round cake pans with butter and line the bottoms with a parchment paper circle.
2. In a large bowl, sift the cake flour, baking powder and salt together. Set aside.
3. In a medium bowl, combine the buttermilk and egg whites. Set aside.
4. In the bowl of a stand mixer, combine the sugar and lemon zest. Mix on medium speed for a few minutes until fragrant.
5. Add in the butter and cream together for 4-5 minutes until the mixture is light and fluffy. Mix in the lemon juice.
6. Reduce mixer speed to low and add in a third of the flour mixture.
7. Once moistened, increase speed to medium and mix until incorporated.
8. Reduce mixer speed to low and add in half of the milk mixture.
9. Increase speed to medium and mix until milk mixture is incorporated and batter looks uniform.
10. Repeat with the remaining flour mixture and milk mixture ending with flour mixture.
11. Continue mixing on medium speed for about 2 minutes to make sure the batter is lump free and well aerated.
12. Evenly divide the batter between the two prepared pans and bake for 30 to 35 minutes or until an inserted toothpick comes out clean.
13. When cakes are done place on a cooling rack and cool for about 5 minutes in the pan.
14. Run a knife between the cake and the pan to help release the cake. Remove the cakes from the pan and cool right side up, on cooling rack, until room temperature.

Lemon Buttercream

1. Combine the egg whites and sugar in a bowl over a saucepan of simmering water, over medium heat, whisking constantly, until the sugar is completely dissolved and the mixture reaches 160 degrees on a thermometer. Test to make sure the sugar is dissolved by rubbing a small amount between your fingers. If it is completely smooth, it is done. If it feels gritty continue cooking and whisking (will take about 5 minutes).
2. Pour mixture into the clean bowl of a stand mixture. Using a whisk attachment, whip on high speed until room temperature and the mixture creates stiff peaks and is nice and glossy (will take about 10 minutes).
3. Turn the mixer down to medium speed, add butter 1 tablespoon at a time, making sure it is completely incorporated before add more butter.
4. After adding all of the butter turn the mixer back to high speed until the mixture comes together (will take about 5 minutes). The mixture will looked curdled at some point, that's okay it will come together into a nice smooth buttercream, just keep mixing.
5. Switch to the paddle attachment of the stand mixture and on medium speed slowly add in lemon juice and then vanilla, mixing until fully incorporated and nice and smooth.

Cake Assembly

1. Divide the two cakes in half to make four. Place one of the bottom layers onto a cake plate or serving plate.
2. Spread 1/4 cup raspberry preserves onto the cake layer. Starting in the middle, pipe the frosting on top of the preserves in a tight coil, going around and around until you reach the edge of the cake. Top with the second layer of the cake and repeat this process two more times.
3. Place the last layer on top and crumb coat the entire cake with a thin coat of buttercream, you just want to seal in the crumbs. Place the cake in the refrigerator until the buttercream is firm.
4. Frost the cake with the remaining buttercream, smoothing out until it is level and smooth.
5. Sprinkle the coconut onto the top of the cake and gently press the coconut onto the sides of the cake.

Enjoy!!!

Adapted from Not So Humble Pie.

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Coffee Toffee Mocha Crunch Ice Cream

I am in love with my new ice cream maker!!! Homemade ice cream tastes so much better than store bought. And you can make any type of ice cream your heart desires!

I am really enjoying pinning different ice cream flavors to try. Follow me on Pinterest if you want to see what I have been pinning.

Now this Coffee Toffee Mocha Crunch Ice Cream may be a mouth full to say, but it is a delicious mouth full. It had the perfect amount of coffee flavor that was accented by yummy toffee bits and chocolate chips. So delicious!!!

Coffee Toffee Mocha Crunch Ice Cream

Ingredients:

• 1 1/2 cups heavy cream
• 2 1/2 cups half and half
• 2/3 cup granulated sugar
• 3 tablespoons instant espresso powder
• 1/2 cup heath bar toffee bits
• 1/2 cup mini chocolate chips

Directions:

1. In a large bowl whisk together the heavy cream, half and half, sugar and espresso powder until sugar is completely dissolved.
2. Turn on the ice cream maker and pour mixture into the freezer bowl.
3. Churn according to manufacturer's directions.
4. Add toffee and chocolate chips about 2 minutes before the ice cream is done churning.
5. Transfer to an airtight container and freeze for at least 2 hours before serving.

Enjoy!!!

*Adapted from Butteryum.

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Mocha Cappuccino Hazelnut Syrup

I made this syrup to go with these strawberry pancakes. However, the syrup overpowered the strawberry pancakes. Now don't get me wrong, this syrup was incredible tasty and would go perfectly well with some plain pancakes.

The syrup originally called for Nutella, but I happened to have a jar of mocha cappuccino hazelnut spread and used that instead. Yummy!!!

I ended up with extra syrup after we were done eating and as I was trying to figure out what to do with the leftover, my brilliant husband suggested adding it to my oatmeal in the morning. Man he is a genius. It made my oatmeal taste super yummy. I will be making this syrup again and again for my oatmeal and maybe even some plain pancakes!

Mocha Cappuccino Hazelnut Syrup

Ingredients:

• !/2 cup unsalted butter (1 stick)
• !/2 cup granulated sugar
• !/2 cup low fat buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 2 heaping tablespoons Mocha Cappuccino Hazelnut Spread (or other similar product)

Directions:

1. In a medium saucepan, over medium heat, add butter, sugar, and buttermilk. Stir until melted.
2. When the mixture starts to boil reduce heat to low and stir in baking soda and vanilla. Syrup will bubble up and rise due to the baking soda being added.
3. Remove from heat and stir in mocha cappuccino hazelnut spread until melted.

Enjoy!!!

Serves: 8
Calories: 188.8
Total Fat: 13.4g
   Saturated: 7.7g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 30.9g
Sodium: 100.6g
Potassium: 28.1g
Total Carbs: 16.2g
   Dietary Fiber: 0g
   Sugars: 16.0g
Protein: 0.9g
Vitamin A: 8.4%
Vitamin C: 0.2%
Calcium: 3.1%
Iron: 0.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Picky Palate.

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Strawberry Buttermilk Pancakes

These pancakes were very good and had a wonderful strawberry flavor to them. They were so good that next time I make them I don't think I will add any syrup to them. I don't want to cover up that wonderful strawberry flavor.

Strawberry Buttermilk Pancakes

Ingredients:

• 1 cup all purpose flour
• 1 teaspoon baking soda
• 3 tablespoons granulated sugar
• 1 cup low fat buttermilk
• 1 egg
• 1/2 teaspoon vanilla extract
• 5 medium strawberries, chopped

Directions:

1. Place flour, baking soda, sugar, buttermilk, egg and vanilla into a large mixing bowl. Stir until combined.
2. Using a fork or masher, mash the strawberries, and then add to the pancake mixture. Stir until just combined.
3. Using a 1/4 cup measure place pancake mixture onto a hot griddle.
4. Cook until the batter starts to bubble, about 1-2 minutes.
5. Flip over and cook on other side for about 1-2 minutes or until slightly browned.

Enjoy!!!

Serves: 4
Calories: 187.8
Total Fat: 1.1g
   Saturated: 0.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 55mg
Sodium: 347.7mg
Potassium: 122.5mg
Total Carbs: 36.7g
   Dietary Fiber: 0.3g
   Sugars: 12.9g
Protein: 6.5g
Vitamin A: 4%
Vitamin C:
Calcium:
Iron:
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Picky Palate.

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Quick Pasta Puttanesca

This dish is surprisingly very good. When I first looked at the ingredient list, I liked all of individual ingredients, but wondered how they would taste all combined into one dish.

I am so glad that I decided to try it, because it is a wonderful pasta dish. It was a light tasting dish, with a wonderful kick. If you do not like as much kick reduced the amount of red pepper flakes by half.

Quick Pasta Puttanesca

Ingredients:

• 16 ounces spaghetti noodles
• 3 tablespoons olive oil
• 1 teaspoon olive oil
• 1 tablespoon dried minced onion
• 1 teaspoon minced garlic (about one clove)
• 1 teaspoon red pepper flakes
• 15 ounces chuck tuna packed in water, drained
• 28 ounces no salt added diced tomatoes
• 8 ounces no salt added tomato sauce
• 6 ounces black olives, drained

Directions:

1. Cook pasta according to directions; drain and return to pan.
2. Add 1 teaspoon olive oil to the pasta and toss to coat. Cover and keep warm.
3. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
4. Add in the red pepper flakes and cook, stirring until sizzling.
5. Add in the onion and garlic, stir and cook for 1 minute.
6. Add in the tuna fish, cook and stir for 2-3 minutes.
7. Add in the tomatoes, tomato sauce, and olives. Cook, stirring frequently, until sauce is heated through.
8. Add the sauce to pasta mixing well.
9. Serve immediately.

Enjoy!!!

Serves: 6
Calories: 501.2
Total Fat: 13.2g
   Saturated: 1.2g
   Polyunsaturated: 1.7g
   Monounsaturated: 8.4g
   Trans: 0g
Cholesterol: 17mg
Sodium: 403.6mg
Potassium: 289.9mg
Total Carbs: 65g
   Dietary Fiber: 4.4g
   Sugars: 8.7g
Protein: 25.5g
Vitamin A: 15.8%
Vitamin C: 25.7%
Calcium: 3.0%
Iron: 25.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from the cookbook Italian at Home.

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Chicago Style Deep Dish Pizza

I had my first taste of Chicago style deep dish pizza about two years ago when my family moved from Michigan, where we had lived our whole lives, to the suburbs of Chicago. Let me tell you it was love at first bite and I made a point of introducing any visiting guests to the goodness of Chicago style deep dish pizza.

I had never thought about attempting to make it myself, even though I've made plenty of homemade pizzas before, until I came across a recipe for it on Pinterest. After looking over the recipe I knew I needed to try to make this pizza. It was no harder or more time consuming than the many other homemade pizza recipes I have tried. So if you enjoy homemade pizza and like Chicago style deep dish or want to try it, give this recipe a try. It was very good and definitely worth the work.

Chicago Style Deep Dish Pizza

Ingredients:

Dough

• 1 3/4 cups + 2 tablespoons all purpose flour
• 3/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 1/8 teaspoons instant yeast
• 1/2 cup + 2 tablespoons water, room temperature
• 1 1/2 tablespoons unsalted butter, melted
• 1 teaspoon olive oil

Sauce

• 2 tablespoons unsalted butter, softened
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/8 teaspoon dried oregano
• 1/4 teaspoon salt
• 14.5 ounce can petite-diced tomatoes
• 1/8 teaspoon granulated sugar
• 1 teaspoon dried basil leaves
• 1/8 teaspoon ground black pepper
• 1 1/2 teaspoons olive oil

Assembling and Toppings

• 2 tablespoons olive oil
• 8 ounces mozzarella, shredded
• 2 tablespoons Parmesan cheese, shredded

Directions:

Dough

1. In the bowl of a stand mixer, with the whisk attachment, whisk together the flour, salt, sugar, and yeast until well blended.
2. Attach the dough hook and mix in the water and melted butter on low speed for 1-2 minutes.
3. Scrape the sides and bottom of bowl as needed. Increase speed to medium-low and knead until the dough is glossy and smooth, about 3-4 minutes.
4. Remove dough from bowl and add 1 teaspoon olive oil.
5. Put the dough back into the bowl, turning it once to coat with olive oil.
6. Cover the bowl tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.
7. Once the dough has risen, turn it out onto a dry work surface and roll into an 8x6 inch rectangle.
8. Now for laminating the dough; spread the softened butter over the surface of the dough, leaving a 1/2 inch border around the edges.
9. Starting at the short end of the dough, roll dough into a tight cylinder. With the seam side down flatten the cylinder into a 9x2 inch rectangle, then fold into thirds and pinch the seams to form a ball like shape.
10. Return the dough to the oiled bowl, no need to add more oil.
11. Cover the bowl tightly with plastic wrap and let rise in the fridge for 40-50 minutes. The dough will rise but not double in size.

Sauce

1. In a medium saucepan, heat the olive oil over medium heat and add garlic, oregano, and salt, sauté for 30 seconds or until just fragrant.
2. Stir in tomatoes and sugar and increase heat to medium-high.
3. Bring the mixture to a boil, then lower the heat to medium-low and continue to simmer until the mixture is reduced to about 1 1/4 cups, will take about 15 minutes.
4. Remove from heat and stir in basil, pepper and olive oil.

Assembling and Toppings

1. Preheat oven to 425 degrees. Coat a 9 inch round cake pan with olive oil.
2. Take dough out and put onto a dry work surface and roll into a 13 inch disk about 1/4 inch thick.
3. Carefully transfer dough to the cake pan and lightly press to line the bottom of then pan and 1 inch up the sides. If the dough resists stretching, wait 5 minutes then try again.
4. Sprinkle the mozzarella over the surface of the dough, layer the sauce over the cheese and top with the Parmesan cheese.
5. Bake for 20-25 minutes, until the crust is golden brown.
6. Let rest for 10 minutes before slicing and serving.

Enjoy!!!

Serves: 4
Calories: 557
Total Fat: 30.5g
   Saturated: 14.1g
   Polyunsaturated: 1.0g
   Monounsaturated: 6.7g
   Trans: 0g
Cholesterol: 58.8mg
Sodium: 1168.6mg
Potassium: 9.6mg
Total Carbs: 48.3g
   Dietary Fiber: 1.0g
   Sugars: 3.8gg
Protein: 23.8g
Vitamin A: 24.6%
Vitamin C: 22.7%
Calcium: 56.7%
Iron: 4.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Pennies on a Platter.

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Roasted Marinated Broccoli

What is better than roasted broccoli? How about roasted broccoli that has been marinated?

This broccoli does not need long to marinade, just 10 minutes at least. But, the combination between the marinade and the roasting process, provide an extremely flavorful broccoli.

Roasted Marinated Broccoli

Ingredients:

• 2 bunches broccoli, cut into florets
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon coarse ground Dijon mustard
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper

Directions:

1. In a large bowl combine olive oil, vinegar, garlic, mustard, and pepper.
2. Add broccoli and stir to coat.
3. Let broccoli marinade for at least 10 minutes.
4. While the broccoli is marinading preheat oven to 425 degrees.
5. Spread broccoli onto a rimmed baking sheet.
6. Roast in oven for 10-15 minutes.

Enjoy!!!

Serves: 6
Calories: 153.5
Total Fat: 10.0g
   Saturated: 1.3g
   Polyunsaturated: 1.0g
   Monounsaturated: 6.7g
   Trans: 0g
Cholesterol: 0mg
Sodium: 109.9mg
Potassium: 5.1mg
Total Carbs: 13.7g
   Dietary Fiber: 5.4g
   Sugars: 3.3g
Protein: 5.7g
Vitamin A: 25.3%
Vitamin C: 302.0%
Calcium: 9.7%
Iron: 8.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.

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Three Olive Hummus

A few years ago my mom and I were at a grocery store in northern Michigan and I discovered a container of olive hummus. A perfect hummus for an olive lover like me.

One bite and I was hooked. The flavor was delicious! The only problem was the store we found it at was the only store my mom or I have ever seen olive hummus.

So, last year I swiped the label off of the hummus container and brought it home with me to determine what was in it and recreate it.

It was not too hard to recreate. The list of ingredients was very similar to my base hummus recipe, so all I had to do was add was the same olives as listed on the container to my base hummus recipe.

The results was a delicious hummus full of olive flavor.

Three Olive Hummus

Ingredients:

• 1/4 cup tahini (sesame seed paste)
• 1/2 cup liquid from chickpeas
• 1/4 cup lemon juice
• 3 cloves garlic
• 1/2 teaspoon paprika
• 1 teaspoon parsley flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2-15 ounce cans chickpeas, drained
• 3 tablespoons olive oil
• 1/3 cup green olives stuffed with pimento, drained
• 1/3 cup kalamata olives, drained
• 1/3 cup black olives, drained

Directions:

1. In a food processor combine tahini, lemon juice and chickpea liquid.
2. Add in the garlic, paprika, parsley, thyme, and oregano, mix well.
3. Add in the chickpeas in several batches.
4. Add in the olive oil, with food processor running and mix well.
5. Add in the olives and mix.

Enjoy!!!

Notes:
If you do not want to buy kalamata olives or can't find them, you can use more green and black olives to equal the amount of the kalamata olives. The bottom picture is the hummus without the kalamata olives.

Serves: 10
Calories: 198.7
Total Fat: 12.5g
   Saturated: 1.3g
   Polyunsaturated: 0.5g
   Monounsaturated: 5.7g
   Trans: 0g
Cholesterol: 0mg
Sodium: 432.9mg
Potassium: 15.3mg
Total Carbs: 16.3g
   Dietary Fiber: 5.1g
   Sugars: 2.8g
Protein: 6.1g
Vitamin A: 1.3%
Vitamin C: 4.7%
Calcium: 5.5%
Iron: 10.5%
*The nutritional information will vary slightly depending on the brands you use.

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Strawberry Bacon Salad with Greek Yogurt Dressing

Oh my goodness was this salad delicious! I seriously could of eaten all four servings it was that good!

A bed of romaine lettuce with crispy salty bacon, sweet fresh strawberries, and crunchy toasted almonds all topped with a creamy greek yogurt dressing. And it is low in calories. What's not to love?!

Strawberry Bacon Salad with Greek Yogurt Dressing

Ingredients:

• 1 heart romaine lettuce, washed and dried
• 2 cups fresh strawberries, sliced
• 1/4 cup sliced almonds, toasted
• 8 slices turkey bacon, cooked and crumbled
• 1/2 cup fat free greek yogurt
• 1/2 cup low fat mayonnaise
• 1/4 cup white vinegar
• 4 tablespoons granulated sugar

Directions:

1. Tear or chop lettuce into bite sized pieces and place into individual bowls or one big bowl.
2. Top lettuce with strawberries, almonds, and bacon.
3. In a small bowl whisk all ingredients together and pour over salad and serve immediately.

Enjoy!!!

Serves: 4
Calories: 194.2
Total Fat: 11g
   Saturated: 1.5g
   Polyunsaturated: 1.3g
   Monounsaturated: 2.7g
   Trans: 0g
Cholesterol: 20mg
Sodium: 374.1mg
Potassium: 121.7mg
Total Carbs: 16.6g
   Dietary Fiber: 1.5g
   Sugars: 12.2g
Protein: 6.4g
Vitamin A: 13.3%
Vitamin C: 65%
Calcium: 5.8%
Iron: 4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Lauren's Latest.

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Hummus Crusted Chicken

My family became fans of hummus several years ago, but have only eaten it as a dip. When I came across a recipe on Pinterest using hummus on chicken, I knew I needed to make it. I used one of my homemade hummus recipes which you can find here.

I have never been very good at judging how many florets I will get out of a head of broccoli or cauliflower so I ended up with enough for 8 servings of vegetables. Oh well, roasted vegetables are good even as leftovers.

This dish was very good and the lemon added such a nice freshness. I put the thin lemon slices from under the chicken on each individual serving so everybody could squeeze more lemon on if they wanted.

You can easily change the taste of this dish by changing out the vegetables and using different flavors of hummus.

Hummus Crusted Chicken

Ingredients:

• 2 small heads of broccoli, chopped into florets
• 1 large head of cauliflower, chopped into florets
• 3 tablespoons olive oil
• black pepper
• 4 boneless, skinless chicken breasts
• 1 cup homemade hummus (or store bought), any flavor
• 2 lemons
• 1 teaspoon paprika

Directions:

1. Preheat oven to 450 degrees. Lightly spray a large baking dish with cooking spray.
2. In baking dish mix broccoli and cauliflower with olive oil until evenly coated.
3. Season with desired amount of black pepper and mix to combine.
4. Spread the broccoli and cauliflower into an even layer in baking dish.
5. Cut one lemon into thin slices and place over the vegetables approximately where you will place your chicken.
6. Season both sides of chicken breasts with desired amount of pepper.
7. Place the chicken on top of the lemons making sure to cover the lemons completely.
8. Spread 1/4 cup of hummus on to each chicken breasts completely covering the top of the chicken. Sprinkle with paprika.
9. Cut remaining lemon in half and squeeze the juice of both sides of the lemon over the whole dish.
10. Bake for about 30-40 minutes or until the chicken is completely cooked and the vegetables are tender.

Enjoy!!!

Serves: 4
Calories: 554.6
Total Fat: 13.1g
   Saturated: 0.6g
   Polyunsaturated: 0.6g
   Monounsaturated: 2.5g
   Trans: 0g
Cholesterol: 110mg
Sodium: 495.5mg
Potassium: 663.2mg
Total Carbs: 32.2g
   Dietary Fiber: 13.5g
   Sugars: 8.9g
Protein: 69.3g
Vitamin A: 44.3%
Vitamin C: 628.1%
Calcium: 23.2%
Iron: 26.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Gimme Some Oven.

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Coconut Banana Bread

This bread tastes like banana bread but with a very subtle sweetness from the coconut. It is nice and moist and even better it is healthy.

Coconut Banana Bread

Ingredients:

• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 3 large ripe bananas, mashed
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1/2 tablespoon olive oil
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 3 egg whites
• 2 tablespoons fat free milk
• 1/4 cup fat free plain Greek yogurt
• 1/4 cup orange juice

Directions:

1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder, baking soda in a medium bowl and set aside.
3. In a large bowl combine the mashed banana, brown sugar, and vanilla.
4. Add in the egg whites and mix until smooth.
5. Mix in the olive oil.
6. Slowly mix the flour mixture into the banana mixture combining until just moist.
7. Add in Greek yogurt, orange juice, and milk, mixing just until incorporated.
8. Add in 1/2 cup coconut and mix until just evenly distributed.
9. Pour the batter into a greased 9x5 loaf pan.
10. Sprinkle with remaining 2 tablespoons of coconut on top and bake for 50-60 minutes or until an inserted toothpick comes out clean.

Enjoy!!!

Serves: 16
Calories: 168.3
Total Fat: 2.6g
   Saturated: 2.0g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.4g
   Trans: 0g
Cholesterol: 0.1mg
Sodium: 159.8mg
Potassium: 191.9mg
Total Carbs: 30.7g
   Dietary Fiber: 2.3g
   Sugars: 13.0g
Protein: 3.2g
Vitamin A: 0.6%
Vitamin C: 7.1%
Calcium: 1.8%
Iron: 4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Pop Sugar.

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Citrus Grilled Chicken

I have to admit, I have never grilled on an outdoor grill before. My husband is in charge of that job. I have used our little indoor grill, but I really do not consider that grilling. Grilling has been the only cooking task that I have yet to try. For some reason I will try any cooking or baking method, just not grilling. Crazy right?

Anyways, on to the dish. The chicken, which was grilled perfectly thanks to my husband, had such wonderful flavor. The dressing that went over the chicken, was incredibly good. All on top of some crisp lettuce, yummy. I know that this dish will be made over and over again.

Citrus Grilled Chicken

Ingredients

Marinade

• 4 boneless, skinless chicken breasts
• 3 lemons
• 1/4 cup olive oil
• 3 teaspoons dried oregano
• 1 teaspoon black pepper
• 2 cloves garlic, smashed

Balsamic Dressing

• 1 clove garlic, minced
• 3 teaspoons dried oregano
• 5 tablespoons canola oil
• 3 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 6 tablespoons balsamic vinegar

For Serving (not included in the nutritional info)

• lettuce, such as romaine

Directions:

1. Place the chicken breasts in a large shallow dish.
2. Cut the lemons in half and squeeze juice into a bowl.
3. Whisk the olive oil, garlic and pepper into the lemon juice.
4. Pour mixture over the chicken and place the lemon halves in and around the chicken breasts.
5. Cover the dish tightly and refrigerate for 6 hours or overnight.
6. When the chicken is done marinading, grill the chicken, turning occasionally and brushing with any remaining marinade. Grill until chicken is completely cooked.
7. Remove the chicken from grill and let chicken rest for about 5 minutes.
8. While chicken is resting, whisk together all of the dressing ingredients. Set aside.
9. Slice the chicken and place it on a bed of lettuce.
10. Whisk the marinade one more time and pour over the chicken and lettuce.

Enjoy!!!

Serves: 4
Calories: 659.8
Total Fat: 45.4g
   Saturated: 4.8g
   Polyunsaturated: 8.2g
   Monounsaturated: 28.6g
   Trans: 0g
Cholesterol: 110mg
Sodium: 261.4mg
Potassium: 77.8mg
Total Carbs: 9g
   Dietary Fiber: 1.2g
   Sugars: 4.0g
Protein: 52.4g
Vitamin A: 2.2%
Vitamin C: 33.8%
Calcium: 10.6%
Iron: 18.0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Recipe.com.

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